Sesame Chocolate Chip Cookies

Chocolate, Cookies, Quick and Easy

I’m currently doing that thing on Netflix where you open the app and then look around for 30 minutes, debate what to watch and then give up and start internet-shopping for couches. I also sometimes put something on and then just look at my phone instead. 2018 can be depressing.

Sometimes I’m like, was life easier with regular cable? Things were more decided for us in some ways…anyways I decided to make a firm decision for us all.

To make this twist on our favorite cookie–the chocolate chip cookie.

This batch is simple. It has a healthy amount of sesame seeds and instead of tahini–I was going for more of a sesame flavor vs. tahini–I decided to use toasted sesame oil.

It’s delicious and noticeably there but not overpowering.

The sesame seeds add a nice nuttiness to them and give some pretty nice texture.

These are slightly flatter cookies than my normal ones. I wanted them a bit flatter because I was craving a thinner, chewier cookie…yet still soft.

I did this fantastic science by literally just decreasing the flour by about 1/3 and because of the sesame oil, I felt like it needed a bit more sugar–not a ton just a lil’ more.

This weekend, I’m going to Cinespia and watching BIG, my favorite movie ever. I made sure to freeze some of this dough so I can bake off a fresh batch for the picnic and a movie situation!

Here’s a link to some other chocolate chip iterations that are equally delicious:

1. Cozy Chocolate Chip Cookies
2. Espresso Chocolate Chip Cookies
3. Chai-Masala Chocolate Chip Cookies
4. How to Freeze Cookie Dough

Sesame Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 36 cookies

Sesame Chocolate Chip Cookies


  • 1 cup unsalted butter, melted and cooled
  • 1 cups light or dark brown sugar
  • 1 1/2 cups white sugar
  • 3 tablespoons sesame oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 cup white sesame seeds
  • 3 tablespoons black sesame seeds
  • Maldon or flaky salt, for topping
  • 8 ounces dark chocolate chunks or chips


  1. To a large bowl, add the melted butter, brown sugar, white sugar and sesame oil. Mix until combined. Add the eggs, one at a time, until combined. Pour in the vanilla extract and give it a mix.
  2. Add the flour, baking powder, baking soda, salt, sesame seeds and black sesame seeds. Mix the dough just until no flour speckles appear. Add the chocolate chunks or chips and mix once more. Cover the bowl with plastic wrap or a clean kitchen towel and transfer to the fridge to chill for an hour or up to 2 days.
  3. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
  4. Using a medium cookie scoop, scoop out balls of dough. If it’s super chilled, you may need to push some dough into the scoop so it’s nice and compact and then release the lever. I like to add all the balls of cookie dough to a sheet of parchment versus scooping dough, as I bake.
  5. Transfer 6 to 7 balls of dough onto the prepared baking sheet, spacing them a part because these do spread. Place in the oven and bake for about 7 to 8 minutes. If the dough is super cold, it may need up to 10 minutes to bake. They should be light to medium golden brown. Sprinkle with a few pinches of salt upon exiting the oven. Repeat until you’ve baked all the cookies.
  6. To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag.
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  • Reply Sesame Chocolate Chip Cookies – A Cozy Kitchen – Food Blog August 24, 2018 at 4:41 am

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  • Reply Melinda August 24, 2018 at 9:15 am

    Yummy! I know someone who will love this! My son loves sesame seeds so much!

  • Reply Maria August 24, 2018 at 12:54 pm

    This recipe sounds so interesting to me. I have made many, many chocolate chip cookie recipes but none with sesame. Since I finally found black sesame seeds, guess I will have to try them.

  • Reply Ashley August 24, 2018 at 8:37 pm

    This is so clever. Sesame are the perfect little seed for choc chip cookies!

  • Reply Roya August 24, 2018 at 10:14 pm

    As usual, you’re freaking hilarious. And totally relatable. Guess I’ll have to find an event to bake these drool-worthy indulengent goodies for…(or at least freeze some of the dough so I don’t consume half the batch myself).

  • Reply Currently Crushing On. - How Sweet Eats August 25, 2018 at 3:45 am

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  • Reply Lori August 25, 2018 at 5:33 am

    I might have to make some cookies this weekend. These look so good. The texture looks perfect!

  • Reply Sophie Remer August 25, 2018 at 2:57 pm

    These look fab! Do you think I could use toasted sesame oil instead of regular? Wondering if the flavor would be too overpowering. Thanks!

  • Reply Abby August 25, 2018 at 6:04 pm

    These are beyond gorgeous and I’m flipping out over them.

  • Reply Cassie Autumn Tran August 27, 2018 at 4:54 pm

    These cookies look spectacular! I love sesame in desserts. Black sesame mochi and black sesame ice cream is sensational. However, I never would have thought to include them in a chocolate chip cookie! I bet the combination is incredible though. Don’t knock them till ya try, right?

  • Reply This and That | Two Peas & Their Pod August 30, 2018 at 1:12 am

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  • Reply Ryan Boselowitz September 11, 2018 at 6:58 am

    Oh I happened to make these last week! Sans sesame oil but I ground the sesame seeds just slightly, SO good. I used half whole wheat pastry flour so they were really earthy. SO good. I need to try your version next!

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